ABOUT ME

I am a passionate and creative chef with over 10 years of experience in the

culinary industry, specializing in Indian & Tandoori cuisine. My journey
began in my family's kitchen, I thrive in high-pressure environments,
consistently delivering high-quality dishes that combine classic techniques
with modern flavors. Committed to continuous learning, I stay updated with
the latest culinary trends to provide guests with an unforgettable dining
experience that delights the senses.

EDUCATION AND TRAINING

SEKH MAHIM 2014 Purba Medinipur, India
10th Standard Madhyamik WBBSE
Date of birth: 10/12/1996
Nationality: Indian PASSPORT DETAILS
Gender: Male 11/10/2019 – 10/10/2029
PASSPORT NO T8477878 PLACE OF ISSUE KOLKATA

CONTACT LANGUAGE SKILLS

Ranisai Ramnagar, Purba MOTHER TONGUE(S): Bengali

Medinipur Other language(s):
721446 West Bengal , India Hindi
(Home)
Listening B1
 No 16, 2nd Floor, Apollo Spoken production B1
Annex Building, Wallace Reading B2
Garden,, 1st Street, Spoken interaction B1
Thousand Lights Writing B1
600006 Chennai, India
(Work) Tamil

 skm09634@gmail.com
Listening B1
 (+91) 8754733053 Spoken production B1
Reading B1
 +918754733053 (WhatsApp)
Spoken interaction B1
Writing A1

English

Listening C2
Spoken production B1
Reading C2
Spoken interaction B1
Writing B1

Levels: A1 and A2: Basic user; B1 and B2: Independent user; C1 and C2: Proficient
user

DIGITAL SKILLS
Microsoft Office (Outlook, Excel, Word, PowerPoint) Social Media / Social
Network
WORK EXPERIENCE
07/06/2014 – 21/03/2015 Palani, India
Indian & Tandoori Commis-III Ganpat Grand
1. Preparation of Ingredients:
• Assist in preparing ingredients such as marinating meats, grinding spices, and chopping
vegetables.
• Ensure all ingredients are fresh, properly stored, and ready for cooking.
2. Cooking and Dish Preparation:
• Support senior chefs in cooking Indian and Tandoori dishes, following recipes and instructions.
• Operate tandoor ovens to cook items like naan, kebabs, and other Tandoori specialties.
• Ensure dishes are cooked to the proper temperature and presented well.
3. Maintaining Cleanliness and Hygiene:
• Maintain a clean and organized workstation.
• Follow all food safety and sanitation guidelines.
• Regularly clean kitchen equipment, utensils, and surfaces.
4. Assisting Senior Chefs:
• Assist senior chefs in various kitchen tasks, including portioning, garnishing, and plating
dishes.
• Learn and develop skills under the guidance of senior chefs.
5. Inventory and Stock Management:
• Monitor stock levels and report any shortages to the head chef or kitchen manager.
• Assist in receiving and storing kitchen supplies and ingredients.
6. Quality Control:
• Ensure the quality and consistency of dishes prepared.
• Conduct regular taste tests to ensure flavors are balanced and authentic.
7. Team Collaboration:
• Work collaboratively with other kitchen staff to ensure smooth kitchen operations.
• Communicate effectively with team members to coordinate tasks and responsibilities.
8. Adapting to Kitchen Needs:
• Be flexible and willing to perform additional tasks as required by the kitchen management.
• Assist in different sections of the kitchen as needed.

14/05/2015 – 23/07/2016 Chennai, India

Indian & Tandoori Commis-II The IRIS Hotel
1. Advanced Preparation of Ingredients:
• Take a more active role in preparing ingredients, such as marinating meats, grinding spices,
and chopping vegetables.
• Ensure all ingredients are fresh, properly stored, and ready for cooking.
2. Cooking and Dish Preparation:
• Independently prepare and cook Indian and Tandoori dishes, adhering to recipes and culinary
standards.
• Operate tandoor ovens skillfully to cook items like naan, kebabs, and other Tandoori
specialties.
• Ensure dishes are cooked to the correct temperature and presented attractively.
3. Maintaining Cleanliness and Hygiene:
• Maintain a clean, organized, and sanitary workstation.
• Follow and enforce all food safety and sanitation guidelines.
• Regularly clean kitchen equipment, utensils, and surfaces, ensuring compliance with health
standards.
4. Supporting Senior Chefs:
• Assist senior chefs with various kitchen tasks, including portioning, garnishing, and plating
dishes.
• Take on more complex tasks and learn advanced cooking techniques under the guidance of
senior chefs.
5. Inventory and Stock Management:
• Monitor stock levels, report shortages, and assist in ordering supplies.
• Help manage inventory, ensuring proper storage and rotation of ingredients to maintain
freshness.
6. Quality Control:
• Ensure the quality and consistency of dishes prepared by performing regular taste tests.
• Adjust recipes and seasoning as needed to achieve the desired flavor profile.
7. Team Collaboration and Training:
• Work collaboratively with other kitchen staff to ensure smooth kitchen operations.
 • Mentor and train junior staff, including Commis-III, on proper cooking techniques and kitchen
protocols.
8. Efficiency and Time Management:
• Work efficiently to ensure timely preparation and delivery of dishes.
• Manage time effectively to handle multiple tasks and responsibilities in a fast-paced kitchen
environment.
9. Adapting to Kitchen Needs:
• Be flexible and willing to perform additional tasks as required by kitchen management.
• Assist in different sections of the kitchen as needed, demonstrating versatility and adaptability.

05/08/2016 – 11/03/2018 Chennai, India

Indian & Tandoori Commi-I Ponnusamy Hotel
1. Advanced Preparation and Cooking:
• Take the lead in preparing ingredients, such as marinating meats, grinding spices, and
chopping vegetables.
• Skillfully cook Indian and Tandoori dishes, ensuring they meet the restaurant's standards for
flavor, presentation, and quality.
• Operate tandoor ovens proficiently to cook items like naan, kebabs, and other Tandoori
specialties.
2. Quality Control:
• Ensure the consistency and quality of all dishes prepared.
• Conduct regular taste tests to ensure dishes are seasoned correctly and meet the desired
flavor profile.
• Adjust recipes and techniques as needed to maintain high standards.
3. Kitchen Hygiene and Safety:
• Maintain a clean and organized workstation, adhering to all food safety and sanitation
guidelines.
• Ensure all kitchen equipment, utensils, and surfaces are cleaned regularly and properly
sanitized.
• Enforce hygiene standards among junior staff.
4. Supporting Senior Chefs:
• Assist head chefs and sous chefs with complex tasks and special projects.
• Take on more advanced cooking tasks and provide input on menu development and recipe
refinement.
5. Inventory and Stock Management:
• Monitor and manage inventory levels, ensuring ingredients are properly stored and rotated.
• Assist in ordering supplies and maintaining an efficient stock system.
• Report any shortages or issues to the head chef or kitchen manager.
6. Mentoring and Training:
• Mentor and train junior kitchen staff, including Commis-II and III, in cooking techniques and
kitchen protocols.
• Provide guidance and support to ensure the team maintains high standards of food
preparation and presentation.
7. Team Collaboration:
• Work collaboratively with all kitchen staff to ensure smooth operations and efficient workflow.
• Communicate effectively with team members to coordinate tasks and responsibilities,
ensuring timely preparation and service of dishes.
8. Menu Development and Innovation:
• Contribute to menu development by suggesting new dishes and improvements to existing
recipes.
• Experiment with new ingredients and cooking techniques to keep the menu fresh and exciting.
9. Efficiency and Time Management:
• Manage time effectively to handle multiple tasks and responsibilities in a fast-paced kitchen
environment.
• Ensure dishes are prepared and served in a timely manner, maintaining the restaurant’s
standards for speed and quality.

08/05/2018 – 13/06/2020 Chennai, India

Indian & Tandoori Demi Chef De Partie Crimson Chakra
1. Section Supervision:
• Supervise a specific section of the kitchen, such as the Tandoori section, ensuring all dishes are
prepared to the highest standard.
• Oversee the work of Commis chefs and other junior staff, providing guidance and support.
 2. Advanced Cooking and Preparation:
• Prepare and cook a wide range of Indian and Tandoori dishes, ensuring consistency in taste,
presentation, and quality.
• Operate tandoor ovens proficiently to cook items like naan, kebabs, and other Tandoori
specialties.
3. Quality Control:
• Ensure that all dishes meet the restaurant's standards for flavor, presentation, and quality.
• Conduct regular taste tests and quality checks, making adjustments as necessary.
• Maintain high standards of kitchen hygiene and food safety.
4. Menu Development:
• Assist senior chefs in developing and refining the menu, suggesting new dishes and
improvements to existing recipes.
• Experiment with new ingredients and cooking techniques to keep the menu innovative and
exciting.
5. Training and Mentoring:
• Train and mentor junior kitchen staff, including Commis chefs, in cooking techniques, kitchen
protocols, and food safety standards.
• Provide ongoing support and feedback to help them improve their skills.
6. Inventory and Stock Management:
• Monitor inventory levels and assist in ordering supplies, ensuring all ingredients are fresh and
adequately stocked.
• Manage stock rotation and minimize waste by using ingredients efficiently.
7. Kitchen Operations:
• Ensure smooth kitchen operations by coordinating with other sections and managing the
workflow effectively.
• Communicate with the head chef and other senior chefs to ensure all tasks are completed
efficiently and on time.
8. Hygiene and Safety Compliance:
• Enforce strict hygiene and food safety standards in the kitchen.
• Ensure all kitchen equipment, utensils, and surfaces are cleaned and sanitized regularly.
9. Problem-Solving and Decision-Making:
• Address any issues that arise in your section promptly, finding effective solutions to maintain
kitchen efficiency.
• Make quick and informed decisions to ensure the timely preparation and service of dishes.
10. Team Collaboration:
• Work collaboratively with the entire kitchen team to ensure a cohesive and productive work
environment.
• Foster a positive and supportive atmosphere, encouraging teamwork and mutual respect.

17/07/2020 – 21/08/2023 Chennai, India

Indian & Tandoori Chef De Partie Apollo Sindoori
1. Section Leadership:
• Oversee and manage the Indian and Tandoori section of the kitchen.
• Supervise junior chefs, including Commis and Demi Chefs, providing guidance, training, and
support.
• Ensure that all staff within your section adhere to the restaurant's standards and protocols.
2. Advanced Cooking and Preparation:
• Prepare and cook a variety of Indian and Tandoori dishes to the highest standards.
• Operate tandoor ovens skillfully to prepare items like naan, kebabs, and other Tandoori
specialties.
• Ensure consistency in taste, presentation, and quality of all dishes prepared in your section.
3. Quality Control:
• Maintain high standards of food quality, conducting regular taste tests and quality checks.
• Ensure all dishes leaving your section meet the restaurant’s quality and presentation
standards.
• Adjust recipes and cooking techniques as necessary to achieve the desired results.
4. Menu Development:
• Collaborate with the head chef and sous chefs to develop and refine the menu.
• Suggest new dishes and improvements to existing recipes, contributing to menu innovation.
• Experiment with new ingredients and techniques to keep the menu fresh and exciting.
5. Inventory and Stock Management:
• Monitor and manage inventory levels for your section, ensuring all ingredients are fresh and
adequately stocked.
• Assist in ordering supplies and manage stock rotation to minimize waste.
• Ensure proper storage of all ingredients to maintain freshness and quality.
 6. Training and Mentoring:
• Train and mentor junior kitchen staff, including Commis and Demi Chefs, in cooking
techniques and kitchen protocols.
• Provide ongoing feedback and support to help them improve their skills and performance.
7. Hygiene and Safety Compliance:
• Enforce strict hygiene and food safety standards in your section.
• Ensure all kitchen equipment, utensils, and surfaces are cleaned and sanitized regularly.
• Adhere to and enforce health and safety regulations to maintain a safe working environment.
8. Team Collaboration and Communication:
• Work collaboratively with other sections of the kitchen to ensure smooth operations.
• Communicate effectively with the head chef, sous chefs, and other kitchen staff to coordinate
tasks and responsibilities.
• Foster a positive and supportive work environment, encouraging teamwork and cooperation.
9. Efficiency and Time Management:
• Manage time effectively to ensure timely preparation and service of dishes.
• Handle multiple tasks and responsibilities in a fast-paced kitchen environment, ensuring
efficiency and productivity.
10. Problem-Solving and Decision-Making:
• Address any issues that arise in your section promptly and effectively.
• Make informed decisions to ensure the smooth operation of your section and the overall
kitchen.
• Implement solutions to improve workflow, efficiency, and quality in your section.

17/11/2023 – 06/05/2024 Singapore, Singapore

Indian & Tandoori Chef Master Biriyani
1. Menu Development and Planning:
• Develop and design the menu, focusing on Indian and Tandoori dishes.
• Experiment with and introduce new recipes, keeping the menu innovative and appealing.
• Regularly update the menu based on seasonal availability and customer preferences.
2. Food Preparation and Cooking:
• Prepare and cook a variety of Indian and Tandoori dishes, ensuring consistency in flavor and
presentation.
• Masterfully operate tandoor ovens to cook items such as naan, kebabs, and other Tandoori
specialties.
• Ensure all dishes are prepared to the highest standards, following traditional and modern
techniques.
3. Quality Control and Standards:
• Maintain the highest standards of food quality and hygiene.
• Conduct regular taste tests and quality checks to ensure dishes meet the restaurant’s
standards.
• Adjust recipes and cooking methods to maintain consistency and improve dish quality.
4. Kitchen Management:
• Oversee the daily operations of the kitchen, ensuring efficient workflow and productivity.
• Coordinate with other chefs and kitchen staff to ensure timely preparation and delivery of
dishes.
• Ensure the kitchen is clean, organized, and compliant with health and safety regulations.
5. Inventory and Cost Management:
• Manage inventory, ensuring that all ingredients are fresh and adequately stocked.
• Monitor food costs and minimize waste by using ingredients efficiently.
• Assist in ordering supplies and managing vendor relationships to maintain inventory levels.
6. Staff Training and Supervision:
• Train and mentor kitchen staff, including junior chefs and kitchen assistants.
• Provide ongoing feedback and support to help staff improve their skills and performance.
• Supervise the work of kitchen staff, ensuring adherence to recipes, portion sizes, and cooking
techniques.
7. Hygiene and Safety Compliance:
• Ensure strict adherence to hygiene and food safety standards.
• Regularly inspect the kitchen to ensure compliance with health and safety regulations.
• Implement and enforce sanitation practices to maintain a safe and clean kitchen environment.
8. Customer Interaction and Feedback:
• Interact with customers to understand their preferences and receive feedback.
• Address customer concerns and complaints promptly and professionally.
• Use customer feedback to make improvements to dishes and the overall dining experience.
9. Team Collaboration and Leadership:
• Foster a positive and collaborative work environment in the kitchen.
 • Lead by example, demonstrating professionalism, creativity, and a strong work ethic.
• Encourage teamwork and effective communication among kitchen staff.
10. Continuous Learning and Improvement:
• Stay updated with the latest culinary trends and techniques, particularly in Indian and
Tandoori cuisine.
• Attend workshops, culinary schools, and training sessions to enhance skills and knowledge.
• Implement new techniques and innovations in the kitchen to improve efficiency and quality.

PERSONAL DETAILS
NAME: SEKH MAHIM
FATHER'S NAME: SEKH NAJIRUDDIN
RELIGION: ISLAM
MARITAL STATUS: MARRIED
GENDER: MALE

I hereby declare that the information provided above is true and correct to the best of my knowledge and belief.